The amount of effort that goes into turning a bean into a bar is staggering. It boggles my mind that the process was ever even discovered. Harvesting, Fermenting, Drying, Cleaning, Roasting, Hulling, Grinding, Conching, Tempering. All for a few bites of...well bliss, but it's still a lot of effort.
We talked about bad chocolate, and what makes it bad (ahem, Hershey's!), and then we got to taste. We tasted mediocre chocolate, and then - and THEN we tasted extraordinary and perfect chocolate! Heaven! Did you know that chocolate's melting point just happens to be at body temperature? Try to tell me that wasn't a gift from God.
So after we'd tasted a bunch of really good chocolate, our instructor gave us a bite of typical grocery store chocolate. It was so gross! I wanted to spit it out! All I could taste was coconut oil and chemicals. Bleugh! Luckily we ended the night on a good note, with the #1, #2, & #3 chocolates in the world, made by Amedei and Amano.
Shut. Up.
Amazing doesn't quite describe them. And all that stuff about chocolate releasing feel good chemicals in the brain? 100% true. I felt super happy and mellow when I got home. I think I'll start medicating with fine chocolate. My drug of choice:
This is the best thing I've ever eaten. Amano Guayas. Oh, baby.
No comments:
Post a Comment